Archived posting to the Leica Users Group, 2011/07/27
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Sorry, sent too fast, further in the next paragraph: The name is not likely to be of French origin, however: in Vietnamese<http://en.wikipedia.org/wiki/Vietnamese_language>, the word *ph?* carries a non-flat category, whereas most French loanwords carry a flat tone, s?c or n?ng tone, depending on the end consonant (except loanwords ending in -t, -p, -c or -ch). *Ph?* doesn't follow this rule.[7]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-6> Some observers[2]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-evolution1-1>believe *ph?* may come from the Cantonese rice vermicelli *hofan<http://en.wikipedia.org/wiki/Shahe_fen> * (??), which are interchangeably abbreviated as either *fan2*[8]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-7>(?, ph?n in T? H?n Vi?t <http://en.wikipedia.org/wiki/Sino-Vietnamese_vocabulary>) or *Ho2* [9] <http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-8> (?, H? inT? H?n Vi?t <http://en.wikipedia.org/wiki/Sino-Vietnamese_vocabulary> ), the two sounds giving the name "ph?".[2]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-evolution1-1>Both *fan* and *pho* refer to the same rice noodles found in Vietnam and Guangdong <http://en.wikipedia.org/wiki/Guangdong>, China, suggesting rice noodles may have been brought to Vietnam by Cantonese immigrants from Guangdong province in the early 20th century. On Wed, Jul 27, 2011 at 12:30 AM, Richard Man <richard at imagecraft.com>wrote: > I see we are not the first to have this argument, from wikipedia: > > The origin of the word was one subject of a seminar on *ph?* held in Hanoi > in > 2003.[2]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-evolution1-1>One > theory advanced was that the name is from French > *feu <http://en.wiktionary.org/wiki/feu>* (fire), as in the dish > pot-au-feu <http://en.wikipedia.org/wiki/Pot-au-feu>, which, like *ph?*, > uses the French method of adding charred o?nion to the broth for color and > flavor, one of the techniques that distinguishes it from other Asian noodle > soups.[2]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-evolution1-1> > [5] <http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-reprinted2004-4>[3 > ] <http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-A_Bowl_of_Pho-2>Some > believe the origin of the word to be Chinese > *fen* (? > <http://en.wiktionary.org/wiki/%E7%B2%89>).[6]<http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-5>In > addition to rice > noodles <http://en.wikipedia.org/wiki/Rice_noodles>, many of the spices > (such as star anise and cinnamon) are staples of Chinese > cuisine<http://en.wikipedia.org/wiki/Chinese_cuisine> > .[4] <http://en.wikipedia.org/wiki/Ph%E1%BB%9F#cite_note-origin-3> > > > > On Wed, Jul 27, 2011 at 12:12 AM, <bruceslomovitz at comcast.net> wrote: > >> >> >> Heresy of heresies! You don't eat pho with glass noodles or vermicelli. >> You eat it with banh pho. Glass noodles are made from beans. Banh pho >> is a >> somewhat broad, white (not clear) rice noodle which should be prepared so >> it >> is al dente. Regarding the name pho, it is a corruption of the F rench >> gastronomical term "pot au feu". The word pho is pronounced very nearly >> like feu. Pot au feu means, of course, pot on the fire. >> >> >> >> As far as cooking on hot days, you must make the broth by first charring >> soup bones and a whole yellow onion (skin on) in the oven. Then you must >> boil the bones and onion slowly for hours with star anise, a couple of >> sticks of cinnamon, and some ginger. Add good fish sauce to taste at the >> end and remove the bones, onion, ginger, etc. Your broth should not be >> cloudy, which it will not be if you boil it slowly. >> >> >> >> After all of this, how much heat is it going to generate to boil up enough >> broth for a bowl or two of pho? But to each his own I suppose. The >> Vietnamese changed the French cooking methods to which they were exposed. >> So I guess if you wish to corrupt pho by eating it cold, you are entitled >> to >> do so. >> >> >> >> Bruce S. >> >> _______________________________________________ >> Leica Users Group. >> See http://leica-users.org/mailman/listinfo/lug for more information >> > > > > -- > // richard <http://www.imagecraft.com/> > // icc blog: <http://imagecraft.com/blog/> > // richard's personal photo blog: <http://www.5pmlight.com> > [ For technical support on ImageCraft products, please include all previous > replies in your msgs. ] > > -- // richard <http://www.imagecraft.com/> // icc blog: <http://imagecraft.com/blog/> // richard's personal photo blog: <http://www.5pmlight.com> [ For technical support on ImageCraft products, please include all previous replies in your msgs. ]